Ingredients

2 (14-ounces) packages soft tofu (not silken)

6 large eggs (4 hard-boiled and 2 raw)

2 tablespoons fresh lemon juice

2 tablespoons water

1 tablespoon Dijon mustard

1/2 cup plus 2 tablespoon vegetable oil, divided

1 medium shallot, minced (2 tablespoons)

1/3 cup chopped flat-leaf parsley

2 tablespoons drained capers, chopped

1 1/2 pounds Romano beans or green beans, trimmed

5 ounces wild or baby arugula (6 packed cups)

1/3 cup tarragon leaves

Description

Tofu Is Frequently Paired With Asian Flavors, But Here It Is A Delicate Canvas For A Robust, Creamy French-inspired Dressing That Also Gussies...

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